Costa Rica - Manzanal Double Washed
Costa Rica - Manzanal Double Washed
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Costa Rica - Manzanal Double Washed
Varietal – Red Catuai
Preparation – Extended dry ferment washed
Location – San Marcos, Tarrazu
Altitude – 1900-2000 masl
Importer - Horsham Coffee Roaster
This is a bespoke micro-lot that we helped to process and is based on a method of producing washed coffee that we've found to be common in Rwanda and Kenya but seldom found in central and south America.
We are super excited to be sourcing our Costa Rican Tarrazu coffees directly. We source our Costa Rican coffees directly in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020.
These producers are located in the West Valley, Central Valley, and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report.
Farm Overview
This stunning washed coffee comes from the Manzanal farm owned by the Montero family. Carlos Montero has been producing fantastic coffees from his own farms for many years and was one of the pioneers of the small independent micro mill. Carlos bought his first farm after saving up working in restaurants in the USA. He first worked as a member of a local co-operative selling coffee cherry to be processed as part of a regional blend. Ten years ago he set up his own mill that now produces fantastic natural, honey, and washed coffees under the family name. Carlos has three children, Marianela, Jacob and Maria Jose. Marianela is the co-founder of Selva coffee and Jacob is in charge of post-harvest processing.
Harvesting and Processing:
- Coffee was pulped using a Penagos eco-pulped set to remove just the outer skin of the coffee cherry.
2. Coffee was covered and left to ferment dry for 24 hrs.
3. The coffee was washed several times with fresh cold water to remove all remaining fruit.
4. After washing the coffee was left to soak in fresh cold water for 12 hrs overnight.
5. Coffee was then moved to raised drying tables and dried in shade for 5 days.
6. After initial shade drying the coffee was moved to sun drying on raised African beds.
Tasting Notes:
This is a great example of an extended ferment coffee that shows more complexity than most Costa Rican washed coffees. Post-harvest fermentation can make a significant positive contribution to the final flavours found within the coffee. In Costa Rica producers tend to focus on honey and natural processed coffees. Washed coffees are often produced using low water methods with no or little post-harvest fermentation. The Don Eli micro mill benefits from the supply of fresh spring water and they are able to process washed coffees using methods more often found in Africa. This bespoke micro lot tastes quite different with wonderful notes of caramel, honey and a hint of sweet lemon.
Brewing:
This coffee works well for all brew methods.
Filter: Dose 15g, water 250g.
Espresso: Dose 17 gram to 40 gram yield over about 30 seconds.
This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.
